In a large pan, heat olive oil. Add beef and onions and cook until brown, about 5 minutes. Add garlic, basil, oregano, salt, and pepper. Continue to cook for another 2 to 3 minutes. Turn off heat and set aside.

Boil lasagna in lightly salted water for about 12 minutes or per packaging instructions. Remove and drain.

Spread 1 cup (225g) pasta sauce at the base of a 9-in x 13-in (23cm x 33cm) baking dish.

Place 4 strips of lasagna on a clean working surface. Spread about 2 tablespoons of ricotta cheese on each strip. Then spread a tablespoon of pasta sauce on the top followed by a sprinkling of chopped Italian parsley and cooked beef.

Roll up each strip of noodle and place seam side down onto prepared baking dish. Repeat with remaining noodles and filling.

Pour remaining pasta sauce over noodles. Cover baking dish with aluminum foil and bake in a 350°F (180°C) oven for 30 to 35 minutes.

Remove and serve immediately with extra chopped parsley if desired.